3 tbsp. butter
1/2 c. chopped onions
2 c. pumpkin puree (fresh or canned)
1 tsp. salt
Dash of sugar
Dash of nutmeg
Dash of pepper
3 c. chicken broth
1/2 c. light cream

In saucepan heat butter. Add onion and gently saute for 10 minutes. Add pumpkin puree, salt, nutmeg and pepper. Slowly stir in chicken broth. Heat through, then gradually stir in cream. Can hollow out a small pumpkin and use as a festive soup tureen.